Provençal beef slow cooker stew

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We added puréed beans to this dish. The result? A robust, hearty stew with a rich, thick texture.

  • 450 g Beef stewing steak, lean, raw, cut into cubes
  • 5 spray(s) Calorie controlled cooking spray
  • 1 small Onion(s), chopped
  • 300 g Mushrooms, sliced
  • 2 clove(s) Garlic, crushed
  • 2 medium Carrots, raw, sliced
  • 400 g Pinto Beans, cooked, can, drained and rinsed
  • 1 cube(s) Vegetable stock cube(s), make up 350ml with hot water (ensure gluten free)
  • 400 g Tomato, chopped, canned
  • 1/2 teaspoons, level Oregano, Dried
  • 1/4 teaspoons, level Thyme, Dried, dried
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black pepper
  • 2 tablespoons, level Thyme, Dried, fresh, or 2 sprigs (optional) for garnish

Place beef in a slow cooker. Coat a nonstick frying-pan with cooking spray. Add onion, mushrooms and garlic. Sauté over medium-high heat 5 minutes, stirring occasionally. Add to slow cooker. Add carrots.

Place half of beans in slow cooker. Place remaining beans in blender. Add 1/3 of stock to blender and purée. Add mixture to slow cooker. Add remaining stock, tomatoes, oregano, dried thyme, salt and pepper.

Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme.

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